Russian Borscht Salad

One of the tastes from the memories of my youth includes delicious taste of borscht.

There are many different ways preparing this authentic dish from hot to cold… red… white… sour… and even vegetarian.

This salad I have been making repeatedly and every time it triggered memories until last night if finally donned on me: it is borscht salad!

Avocado makes it a perfect addition instead of a dollop of sour cream. Enjoy! And if beets are not your thing, use red cabbage for the color effect. It is still good.

Chocolate Hearts and Triangles

Chocolate. There is not much to say in what has not been said before.

This is to all of you, who crave it to the point that, at times, nothing else will do. Almost an uncontrollable urge.

It is invigorating when frozen and velvety when refrigerated. You can improvise by adding goji, hemp, macadamia nuts in each mold, etc. You know best!

Gingerbread Cookies

“It tastes just like gingerbread. Yummy!”

That was my mum’s answer when I asked her to taste one of these cookies and to tell me what she thought was in it!

Chocolate-Chocolate Brownie

I wanted to make a raw brownie for some time now.

The other day, when sitting on the bus on the way to work, I came up with this recipe and thought I’d give it a go.

They are great!

Really Fruity Smoothie

The lilikoi really makes this drink! Very tasty!

I just added a new photo to share what a lilikoi (passionfruit) looks like.

Although you will get very little juice from the lilikoi, it’s potent and like a concentrate. A little goes a long way.

It’s tart, tangy and yummy.

In Hawaii, lilikoi is used in many types of sauces, jams, drinks, and so on. Delicious!

Cream of Pecan Delight

Creamy, dreamy, savory pecan casserole! Can be served warm or cold!

For extra garnish, raisins, red pepper, raisins, and marinated mushrooms might be nice too.

Nutty Fruit Dip

It is the simplest, fastest, and most satisfying dessert you ever created.

Makes amazing presentation and keeps everyone smiling and asking for more!

Enjoy your nutty dip.

Apple Cranberry "Kruimmel" (Streusel) Tart

This was my favorite tart we sold at our organic supermarket, when we still owned it. The tart was not raw and was baked by our organic bread supplier.

Yesterday, my husband asked me if I could do an apple-kruimmeltaart for him. I just found out that kruimmel means streusel, a crumb topping, so I name my raw version Apple Streusel Tart.

I told him I would try better and I will come up with a raw version of the apple-cranberry streusel tart we sold at our store. He was very enthusiastic and he just finished his first piece. I

Spinach Mushroom Quiche

I was messing with “pastry” shells and this savory one sounded good for quiche.

It was delish with a green herb salad.

It can be sweetened for a nice tart crust or pie crust (I have Boston cream in the freezer now!). 

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